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Homemade Skinless Longganisa {Filipino Sausage}

When you’re far away from home, you will miss every single thing you enjoy eating and doing back home, and this longganisa is one of my favorite breakfast staples (or lunch or dinner), that I miss so much. Though there are supermarkets that carry some Filipino stuff here, it is still not the taste I’m looking for. Some are too fatty, too sweet, others are so rich in food color and some are too small. That’s why I came up with my own version of Skinless Longganisa (using beef instead) and I’ve been using this for the past years. I can guarantee you, this is better than store-bought longganisa here in KSA.

Ah, the taste? well, the taste is similar to chorizo de bilbao (chinese sausage) only milder (this is the nearest comparison I can think of) sweet with a hint of garlic flavor 🙂

Ever wonder why this is called “skinless”? This is because, this variety of longganisa doesn’t use hog casing but instead wrapped in wax paper to keep its shape then removed before cooking.

INGREDIENTS

1/2 kilo ground beef (lean or 80% meat – 20% fat)

1/2 cup + 2tbsp packed brown sugar

1/2 tsp salt

1/2 tbsp worcestershire sauce

1 1/2 tbsp soy sauce

1 tbsp finely minced garlic

1/2 tsp garlic powder

1/2 tsp ground pepper

1/4 cup cornstarch

2 tsp diluted atsuete (anatto seeds/powder)

2 tsp vinegar

PROCEDURE :

In a small bowl, combine all the ingredients except the beef. Mix throughly until the sugar and cornstarch has dissolved. Taste and adjust accordingly.

In a big bowl, combine the marinade and beef. Mix thoroughly by hand in a kneading like motion.

Using a tablespoon, scoop 2 tbsp of your longganisa mixture into the wax paper and form into a log, 4″ long with 3/4″ diameter. Roll until you reach the end of the paper and fold both ends to secure. Repeat the process until you finish the mixture.

Storage

Divide the longganisa per your desired serving pieces.

Put in a plastic bag or ziplock bag and freeze.

Thaw before cooking.

To Cook

Place your longganisa in a pan and pour 2 tbsp water.

Heat on low. Bring to boil while turning the longganisa occasionally for even cooking, before the water fully evaporate, pour 2 – 3 tbsp oil and fry until the longganisa is fully cooked.

NOTES

Let your longganisa sit in the fridge or freezer for a minimum of 24 hours before cooking. (update 5-28)

Always taste your marinade BEFORE adding your meat. This way you can adjust what you need to adjust and it’s easier to taste the marinade without the raw beef, isn’t it?

You can use pork (of course!). I suggest, 80% meat, 20% fat. The fat gives the longganisa additional flavor. But you can always adjust this ratio according to your own preference.

I suggest you keep a 4″ minimum length of your longganisa, since it may shrink during cooking process.

Precooking the longganisa in water lessens the chance of ending into a burnt and undercooked longganisa.